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Broad bean & Lancashire cheese tart

Broad bean & Lancashire cheese tart

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Cook: -
    • Plus chilling
  • More effort
  • Serves 4

A beautifully British tart to make a picnic special

Nutrition: per serving
NutrientUnit
kcal600
fat44g
saturates17g
carbs30g
sugars0g
fibre4g
protein23g
salt1.9g
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Ingredients

For the pastry

For the filling

Method

  • STEP 1

    Make the pastry. Tip the flour, butter and salt into a food processor and process briefly, add the egg and process until it forms small clumps. Remove and form into a ball, then wrap in cling film and chill for about 30 minutes. Roll out to fit a 4cm deep, 23cm round loose-bottomed flan tin. Prick the base and chill for 30 minutes.

  • STEP 2

    Preheat the oven to 200C/gas 6/fan 180C. Cook the broad beans in boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water. Pat dry.

  • STEP 3

    Bake the pastry case blind for 15 minutes. Remove from the foil and beans and bake for a further 5 minutes. Cool slightly. Reduce the oven to 190C/gas 5/fan170C.

  • STEP 4

    Scatter the beans and ham in the pastry case and crumble the cheese on top. Whisk together the eggs, crème fraîche and milk and season with salt and pepper. Pour over the beans and bake for 30-40 minutes until golden brown and puffed. Serve warm, with salad.

Goes well with

Recipe from Good Food magazine, June 2002

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Overall rating

Rating: 4 out of 5.4 ratings
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